To study the effect of ozone treatment on digestibility of waxy rice starch, in vitro digestion method was used to investigate the digestion rate and nutrition component of waxy rice starch. As the ozone treatment time increases, the carboxyl content increased and the degree of oxidation increased, and the surface damage of rice flour increased. Oxidative treatment decreased the digestibility of gelatinized waxy rice starch. The slowly digestible starch and resistant starch contents increased significantly, while the rapidly digestible starch c...
